[Neelima Dandapat]

Hi Ravina!

Autolyse is the process of mixing flour and water and letting it rest for a period of time before the mixing step. This kick starts the gluten developments and a series of enzymatic reactions that help develop better flavor, aroma, and rise in the dough.

Here is a post that has detailed explanation of autolyse –

https://www.instagram.com/p/CTR8kN_oviN/?utm_source=ig_web_copy_link

Hope this helps 🙂

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